Heavenly preparation using potatoes and onions, both white onions and red onions, cooked in a scrumptious curry, packed with flavors, is Jaipuri Aloo Pyaaz ki Sabzi. It is a rich potato curry from the state of Rajasthan wherein fried potatoes are cooked with onions in an onion, tomato and yogurt-based gravy. This is my husband’s recipe and no bias here, it is the best! It is not very hot, but it is too flavorful and the best part is all the flavors are so perfectly balanced. Generally, aloo pyaaz ki sabzi is served with tikkad which is a thick flatbread made using coarse whole wheat flour. My husband serves it with bejar ki roti. Bejar is a multi-grain flour made by combining whole wheat flour, gram flour, and barley flour. It is lighter than tikkads and is, therefore, teams up very well with the Jaipuri aloo pyaaz ki sabzi.
Potatoes: Potato recipes are everyone’s favorite. Baked potato or potato snacks are absolute crowd-pleasers. Likewise, this Indian potato recipe is also a winner. Fried potatoes are used for this recipe. Therefore, I like to use baby potatoes. You can quarter the regular potatoes and use it.
Onions: Uses of onions are more in this recipe and therefore we have used both the varieties of onions, white onions as well as red onions. Smaller white onions have been used as the main ingredient. If you can’t find the smaller ones, just quarter the regular white onions. For the curry, I have used red onions.
Ginger, garlic, green chilies: This trio plays an important role in this sabzi recipe.
Spices: Few whole spices along with a handful of regular powdered spices have been used.
Tomatoes and yogurt: The gravy is prepared with onions and the above trio along with tomatoes and yogurt.
Ghee / Clarified Butter: Generally heavy cream is added in this sabzi recipe. However here ghee has been used to prepare the curry and it beautifully imparts its aroma into the sabzi. Therefore, heavy cream/ malai has not been used.
Serve it with bejar ki roti, chach, and onion salad.
PREP TIME 30 minutes
COOK TIME 60 minutes
TOTAL TIME 90 minutes
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